Looking for "l'Epine Noire" Recipe

[Printemps]

Last summer I tasted for the first time a home-made aperitif called l'epine noire which apparently is made from the young leaves of the Blackthorn tree but haven't a clue how it's made.

Sloe gin I'm well practised at, as in making and imbibing (hic!) - but wondering whether anyone can come up with a recipe for this particular French delicacy.

[Two_Sheds]

I googled: vin aux pousses d'épine noire - Recette de cuisine Marmiton : une recette

[Hilary B]

I googled: vin aux pousses d'épine noire - Recette de cuisine Marmiton : une recette

I think I understood that, it's quick!

[Printemps]

Oh crikey - I never thought about venturing into Google - thank you for taking the initiative!

It really is scrummy - so have made a note on the calendar to go Blackthorn hunting - probably it'll be about the time to start pickling the walnuts!

[Jeanied]

Please give us a translated recipe when you have worked it out!

[Printemps]

Here goes:

As there is no ingredient against the first quantity listed, I suspect they are indicating how much the subsequent ingredients would produce


- 2.5 litres of red wine
- 400mls of eau de vie or alcool de fruits (both obtainable in French supermarkets) or Vodka for UK users
- 300 grams sugar
- A handful of young Blackthorn shoots (about 80 'strands')
This is the part I don't fully understand, but I'm thinking they mean the pairs of leaves. Anyone got any other thoughts?

The leaves should be picked before the 15th June (I know the emphasis is on young shoots for the aperitif, so presume after this date they are too old (strong?)

- Place all the ingredients (in a suitable container) and leave for 4 days to infuse.
- Remove the leaves and taste. If necessary, according to taste, replace leaves and leave a further 3 days.
- Strain and bottle.
- Enjoyed chilled as an aperitif!

I'd be tempted to leave it to mature for several weeks.

Bon chance!

[Two_Sheds]

Please give us a translated recipe when you have worked it out!

Oh sorry - I was looking at a translated recipe, it must have reverted to the French when I pasted it

[pamlstano]

We are waiting for your translated recipe. Hope that you show as soon as possible. So we will try it.